Easy Chicken Tamale Burrito Bowls

 

Ingredients

For the Chicken:

• 1 1/2 pounds chicken breast or thighs (or use pork, beef, or lentils for a vegetarian version)
• 2 cups red enchilada sauce
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 onion, sliced
• 1 red pepper, sliced
• 1 orange pepper, sliced
• 1 1/2 cups cooked black beans (drained and rinsed if using canned)

For the Cheesy Polenta:

• 2 cups chicken broth
• 2 cups milk
• 1 cup polenta (Bob's Red Mill or similar)
• 4 ounces sharp white cheddar cheese, shredded (plus more for topping if desired)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2-4 tablespoons butter (to taste)

For Topping:

• 1 avocado, mashed with a pinch of salt and pepper (or use guacamole)
• 4 ounces queso fresco cheese, crumbled
• Fresh cilantro, chopped
• Crushed tortilla chips

Instructions

1. Cook the Vegetables:

   • Heat a very large skillet over medium-high heat and add 1 tablespoon of olive oil.
   • Once hot, add the sliced onions and red and orange peppers. Stir-fry for 3-5 minutes until they just begin to soften. Remove from the skillet and set aside, covering with foil to keep warm.

2. Cook the Chicken:

   • Add another tablespoon of oil to the skillet. Add the chicken and brown on both sides, about 3-4 minutes per side.
   • Add the enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, cayenne, garlic powder, and onion powder to the skillet. Bring to a boil, then reduce heat to a simmer.
   • Simmer for 10-15 minutes or until the chicken is cooked through and shreds easily.

3. Prepare the Polenta:

   • In a medium saucepan, bring the chicken broth and milk to a boil.
   • Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15-20 minutes.
   • Stir in the cheddar cheese and butter, and season with salt and pepper. Adjust the consistency with additional butter or milk if needed.

4. Finish the Chicken:

   • Remove the chicken from the skillet and shred with two forks directly in the sauce. If the peppers have cooled off too much, toss them back in with the chicken to warm through. Add the black beans and stir until heated.

5. Assemble the Bowls:

   • Spoon a generous serving of cheesy polenta into each bowl.
   • Top with the peppers and saucy chicken.
   • Finish with a dollop of mashed avocado (or guacamole), crumbled queso fresco, chopped cilantro, and crushed tortilla chips.

6. Serve:

   • Dig in and enjoy your hearty, flavorful burrito bowls!

Note: For an extra touch of freshness, you can also add a squeeze of lime juice or extra cilantro to taste.